What is the term to cook by the vapor produced from boiling water?

What is it called to cook in boiling water?

Blanching. Blanching involves quickly involving food into boiling water, then transferring it into ice water (called “shocking”). We like to blanch green vegetables—such as green beans, broccoli rabe, and snap peas—to help set their color and remove any bitterness.

What does it mean to cook with vapor produced by a boiling liquid?

steam. To cook with vapor produced by a boiling liquid without allowing it to come in contact with the water. reduce. To decrease the quantity of a liquid and intensify the flavor by boiling. brown.

What is it called to cook over steam rising from boiling water?

Simmer. to cook in liquid just below the boiling point. Steam. to cook over steam rising from boiling water. Steep.

What is the process of boiling food called?

Scalding is accomplished in water heated to around 185 °F (85 °C), usually in a double boiler, which conducts the heat of the water, contained in a bigger pan, to a smaller pan containing the food, thus avoiding contact between food and water. This technique is commonly used to prepare milk for breads and custards.

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What does the cooking term simmer mean?

A cooking method gentler than boiling, simmering refers to cooking food in liquid (or cooking just the liquid itself) at a temperature slightly below the boiling point―around 180 to 190 degrees.

What does steaming mean in cooking?

Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it. … The hot steam circulates through the pot and cooks the food very quickly.

What do you call of the cooking technique that involves cooking with moisture?

Poaching, simmering, steaming, and boiling are all moist cooking methods. They are essentially different stages of the same cooking process. Each method cooks food by immersing it in a liquid, usually water or stock.

What is poach in cooking?

Poaching: To cook food gently in liquid just below the boiling point. Poaching produces a delicate flavour in foods, while imparting some of the liquid’s flavour to the ingredient being poached.

What is it called when you cook something down?

Reduction is performed by simmering or boiling a liquid such as a stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired concentration is reached by evaporation.

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